Easy Vegan Tinned Tomato and Basil Soup Recipe

Vegan homemade tinned tomato soup recipe

Aah, tinned tomato soup. Or, more specifically; aah, Heinz Cream of Tomato Soup. Everyone loves cream of tomato soup, don’t they? I have it when I’m ill, when I’m hungover and it was all I could face when my house got burgled a few years ago (well, soup and alcohol, anyway). In fact, it’s more of a comfort blanket than a soup, really. I suspect it’s because I don’t see tomato soup as an ‘everyday’ soup, I don’t make homemade tomato soup very often and, if I do, it’s usually ‘tomato and something’, rather than just tomato.

But I had a few tins of chopped tomatoes taking up room on the kitchen worktop, so I decided I’d make a homemade tomato soup. I wasn’t expecting it to turn out like Heinz because mine would be a vegan version and therefore it wouldn’t contain any cream. I’d thought about thickening it with cashews but, thanks to my Froothie Optimum G2.1 high powered blender, it turned out beautifully creamy and smooth without needing to add any thickeners (I know it doesn’t look silky smooth in the photo but, trust me – it is).

You could, for a creamier taste, replace half the stock with soya milk (or dairy milk if you’re not fussed about it being vegan), but I don’t really think it’s necessary and I only swirled on a bit of soya milk for a prettier photo.

A cheap, creamy, comforting bowl of soup; even if you don’t need comforting.

Vegan homemade tinned tomato soup recipe

Easy Vegan Tinned Tomato and Basil Soup
 
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A cheap, creamy, comforting bowl of vegan tomato soup
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 2 400g cans chopped tomatoes
  • 1 tbsp tomato puree
  • 500ml vegan stock
  • A few basil leaves, torn
  • salt and pepper
Instructions
  1. Heat the oil in a large saucepan
  2. Add the onion and garlic and fry for about 5 minutes, until soft
  3. Add the tinned tomatoes, tomato puree and stock, then season to taste with the salt and pepper
  4. Stir through and simmer for 10 minutes
  5. Add the basil, stir through and transfer to a blender and blend until smooth

*Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if you purchase through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post.


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Recipe: Spinach and Tomato Soup

Vegan spinach and tomato soup

This morning, I opened the freezer to get some frozen fruit to make myself a nice healthy smoothie. Then I saw the crumpets… but – get me and my steely resolve – I resisted them, telling myself I’d have the crumpets for lunch instead.

I don’t know what happened but, instead of toasting the crumpets at lunchtime, I made some spinach and tomato soup. Not really the same thing, is it? Ho hum.

I made this vegan soup in my soup maker but if you’re going to make it on the hob, then fry the onion and garlic for a few minutes, add the rest of the ingredients, simmer for 20 minutes or so, then blend.

You can use any stock you like but I made my own ‘instant chicken’less bouillon powder’ from the recipe on the Gentle Chef website.

Vegan spinach and tomato soup

Recipe: Spinach and Tomato Soup
 
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Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 onion, chopped
  • 150g potato, chopped
  • 3 large handfuls of spinach
  • 2 garlic cloves, crushed
  • 1 tin chopped tomatoes
  • 500ml stock
  • salt and pepper to season
  • Chilli flakes and cumin seeds to taste
Instructions
  1. Add everything to the soup maker, cook for about 20 minutes, then blend.
  2. Taste and adjust the seasonings as necessary.

 

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Recipe: Butter Bean Pie

Butter Bean Pie

It occurred to me recently that I’ve been making a lot of one-pot meals, for example curries and pasta. Don’t get me wrong, I love curries and pasta but a) they don’t photograph well (at least not when I take a photo of them, anyway) so I end up not putting them on the blog and; b) sometimes I just want something a bit more traditional. And what could be more traditional than a pie?

I haven’t been completely honest here because, although it’s true I fancied something that wasn’t curry or pasta, my main motivation for making something different to curry or pasta was wanting to use up the tin of butter beans I’d found in the cupboard.

Rose Elliot has written a whole cookery book based on beans – The Bean Book – so I had a look in there and saw her bean and leek pie. Knowing The Meat Eater likes a) butter beans and; b) leeks, I knew he’d give it the thumbs up (or at the very least, an appreciative grunt).

I used Flora in this pie but it could be easily veganised by using a dairy-free spread such as Pure or Vitalite.

Vegetarian Butter Bean Pie

Recipe: Butter Bean Pie
 
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Adapted from the recipe in Rose Elliot's 'The Bean Book'
Author:
Cuisine: Vegetarian but easily veganised
Serves: 4
Ingredients
  • 400g can butter beans, drained and rinsed
  • 50g butter
  • 225g carrots, diced
  • 450g leeks, sliced
  • 125g mushrooms, sliced
  • 1 tbsp plain flour
  • 225g tinned tomatoes
  • 150ml vegetable stock
  • salt and pepper
  • 1 tsp dried thyme
  • 225g ready rolled puff pastry
Instructions
  1. Preheat the oven to 220C/425F/Gas mark 7
  2. Melt the butter in a saucepan, then add the carrots, cover and cook gently for 10 minutes
  3. Add the leeks and mushrooms and cook for a further 10 minutes
  4. Sprinkle in the flour and mix in well
  5. Add the tinned tomatoes, stock and dried thyme and cook gently, stirring, for 2-3 minutes until thickened
  6. Add the beans and season with the salt and pepper
  7. Pour the mixture into an ovenproof dish and leave to cool slightly
  8. Cover the top of the pie with the puff pastry and bake in the oven for about 35 minutes until golden brown

 


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